Zabaglione with strawberries

Preparation time: 10 minutes Cooking Time: 10 minutes Serves: 4

Difficulty: 1/5

This Italian invention is pronounced "zabaione". In old fashioned Italian posh restaurants zabaglione would have traditionally been made in front of you at the table, but you rarely see that these days. If you have a portable gas burner and a nice copper bowl and want to show off to your dinner guest(s) you could try it at home. But not if I’ll be held responsible.


  • 450g-500g ripe, sweet strawberries, or other soft fruits or a mixture such as raspberries, blackberries, loganberries, or blueberries

      For the zabaglione
  • 4 medium egg yolks
  • 5tbsp caster sugar
  • A third of a vanilla pod, split and the seeds scraped out
  • 120ml dry Marsala or medium sherry

  • Print Recipe


    To make the zabaglione, put the egg yolks, sugar and vanilla seeds in a round-bottomed steel or Pyrex bowl (not aluminium or it may go a nice grey colour).

    Beat well with a whisk for 2-3 minutes then beat in the Marsala. Hold the bowl with a cloth and fit it over a pan containing 3-4cm of simmering water. Whisk continuously for a few minutes (use an electric whisk if you prefer) until the mixture is thick and frothy.

    To serve, put the strawberries in bowls or plates and pour over the warm zabaglione.